Whole-Grain Pizza Crust

Whole-Grain Pizza Crust

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From: Diabetic Living Magazine

Whole-wheat flour, cornmeal, and flax seed meal make this tender, thin crust distinctive.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 1¼ to 1½ cups bread flour or all-purpose flour
  • ¾ cup whole-wheat flour
  • ¼ cup yellow cornmeal
  • ¼ cup flax seed meal
  • 1 teaspoon active dry yeast
  • 1 teaspoon kosher salt
  • 1 cup warm water (105°F to 115°F)


  • Prep

  • Ready In

  1. In a large bowl, combine 1 cup of the bread flour, whole-wheat flour, cornmeal, flax seed meal, yeast and salt. Add the water, stirring until combined. Turn dough out onto a lightly floured surface. Knead in enough of the remaining ¼ to ½ cup bread flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total).
  2. Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until double in size (2½ to 3 hours).
  3. Punch dough down. Turn dough out onto a lightly floured surface. Divide dough into two portions. Cover and let rest for 10 minutes. Use as directed in individual pizza recipes.

Nutrition information

  • Serving size: ¼ pizza crust
  • Per serving: 144 calories; 2 g fat(0 g sat); 3 g fiber; 27 g carbohydrates; 5 g protein; 74 mcg folate; 0 mg cholesterol; 0 g sugars; 9 IU vitamin A; 0 mg vitamin C; 14 mg calcium; 2 mg iron; 245 mg sodium; 88 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch

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